Black pig salami from Nebrodi 450g The Black Pig Salami from Nebrodi is an excellence of the Sicilian cured meat tradition, made with a balanced selection of lean meat and lard to achieve a product with a savory, harmonious taste full of character. Thanks to the artisanal processing and slow aging, this salami develops intense aromas and a compact texture, ideal for lovers of high-quality cured meats. Selected meat from the Black Pig of Nebrodi Perfect balance between lean meat and lard Savory but balanced flavor Variable aging (2-5 months) Traditional artisanal processing. The salami is produced following a controlled process that ensures quality and safety: Draining: after mixing and stuffing in selected natural casing, the salami is left to drain to remove excess moisture and stabilize the structure. Drying: a phase of 5-10 days in which the water content is rebalanced through constant control of temperature and humidity. Aging: the time varies based on the casing used: about 2 months for Filzetta type casing up to 5 months for Gentile type casing. This process allows the development of complex aromas and a perfect texture. The salami is ideal for cured meat boards and appetizers, rustic and gourmet starters, high-quality sandwiches, tastings, and pairings with wines.
Price VAT included
Black pig salami from Nebrodi 450g The Black Pig Salami from Nebrodi is an excellence of the Sicilian cured meat tradition, made with a balanced selection of lean meat and lard to achieve a product with a savory, harmonious taste full of character. Thanks to the artisanal processing and slow aging, this salami develops intense aromas and a compact texture, ideal for lovers of high-quality cured meats. Selected meat from the Black Pig of Nebrodi Perfect balance between lean meat and lard Savory but balanced flavor Variable aging (2-5 months) Traditional artisanal processing. The salami is produced following a controlled process that ensures quality and safety: Draining: after mixing and stuffing in selected natural casing, the salami is left to drain to remove excess moisture and stabilize the structure. Drying: a phase of 5-10 days in which the water content is rebalanced through constant control of temperature and humidity. Aging: the time varies based on the casing used: about 2 months for Filzetta type casing up to 5 months for Gentile type casing. This process allows the development of complex aromas and a perfect texture. The salami is ideal for cured meat boards and appetizers, rustic and gourmet starters, high-quality sandwiches, tastings, and pairings with wines.
| Energy (kcal) | 377 |
| Carbohydrates (g) | 0.5 |
| of which Sugars (g) | 0.5 |
| Fat (g) | 28.67 |
| Protein (g) | 29.89 |
